This is a perennial, vigorous cabbage plant which was a common a little luxurious spring vegetable once, chiefly in England. It has led a hidden life during the past 100 years but is now beginning to be appreciated by more and more people. It becomes a large plant already during the first year but should be allowed to grow on for another summer before harvesting. Early in spring the leaf-shoots are bleached by covering them with straw, bags or big turned over pots and then the pale-yellow, 15-25 cm long shoots can be eaten fresh or poached. It is a delicacy with butter. After the spring harvest the plant must recover and gather strength for next year. Sea-kale grows wild on gravelly and rocky shores which have been fertilized by sea-weed, along Western Europe up to the coast of Uppland, Sweden. It is a protected species in many areas. Sea-kale prefers a sandy soil as it is a shore plant but has actually grown well in our heavy clay soil if the drainage works. There must be at least 40 cm between the plants and it can be attacked by clump-root disease as all other cabbage plants. Lily White becomes a beautiful perennial after the harvest, 50 cm tall, covered with white fragrant blossoms during early summer. The seeds are large and are sown 3 cm deep outdoors or indoors. 18 seeds/g.